Mango Sticky Rice: The Ultimate Thai Dessert Recipe is a vibrant celebration of flavors and textures that captures the very essence of Thailand’s sweet culinary charm. Imagine tender, perfectly steamed sticky rice infused with rich coconut milk, paired with luscious, juicy mango slices, and topped with a silky coconut sauce that is lightly thickened for just the right drizzle. This dessert feels like a warm hug on a tropical afternoon, blending creamy, sweet, and fruity deliciousness into each bite. If you’ve ever dreamed of recreating an authentic taste of Thailand at home, this recipe delivers all that with simplicity and love.
Ingredients You’ll Need
Gathering your ingredients for Mango Sticky Rice: The Ultimate Thai Dessert Recipe is delightfully straightforward. Each component plays a crucial role — from the sticky rice’s unique texture to the creamy coconut milk that infuses depth and richness, all complemented by the bright sweetness of ripe mangoes. The ingredients work harmoniously to create a dish that is as beautiful as it is mouthwatering.
- Glutinous rice (sweet rice), 1 ½ cups: This is the key to that signature sticky texture, providing the perfect chewy foundation.
- Water, 1 ½ cups: Essential for soaking the rice, it softens the grains to prepare them for steaming.
- Full-fat coconut milk (13.5 oz): Brings luscious creaminess and richness to the rice, making every bite luxurious.
- Salt, ½ teaspoon and ¼ teaspoon: A pinch elevates the sweetness and balances the flavors brilliantly.
- Granulated sugar, 2 tablespoons plus 1 tablespoon: Adds just the right amount of sweetness to both the rice and the sauce.
- Full-fat coconut milk (6.75 oz): Used again to make the silky sauce that ties the dish together.
- Cornstarch, 1 teaspoon: Mixed with cold water to form a slurry for thickening the mango sauce perfectly.
- Ripe mangoes, 2: The star fruit, ideally sweet and fragrant, sliced fresh to contrast the creamy rice.
- Toasted sesame seeds (optional): Adds a delightful crunch and nutty aroma when sprinkled on top.
How to Make Mango Sticky Rice: The Ultimate Thai Dessert Recipe
Step 1: Soak the Rice
Start by placing the glutinous rice in a large bowl and covering it with 1 ½ cups of water. Letting it soak for at least 4 hours or overnight in the refrigerator softens the grains, which ensures the rice will steam evenly and develop that perfect sticky texture you crave.
Step 2: Drain and Rinse
After soaking, drain the rice thoroughly using a fine-mesh sieve. Rinse under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Step 3: Steam the Rice
Prepare a steamer with a basket lined with cheesecloth or parchment paper to prevent the rice from falling through. Spread the drained rice evenly and make sure your steaming water sits below the rice to avoid boiling it directly. Steam over boiling water, covered tightly, for 20-25 minutes until the rice turns translucent and tender with a slight chew.
Step 4: Prepare the Coconut Milk Mixture
While the rice is steaming, combine the full can of coconut milk, ½ teaspoon salt, and 2 tablespoons of sugar in a saucepan. Warm this mixture over medium heat, stirring to dissolve the sugar and salt completely without letting it boil. This is the magic sauce that infuses the rice with its signature creamy sweetness.
Step 5: Infuse the Rice with Coconut Milk
Once steamed, transfer the hot rice into a large bowl and pour the warm coconut milk mixture over it. Gently fold the rice and coconut milk together, making sure the grains are evenly coated. Cover the bowl and let it rest for at least 30 minutes; this allows the rice to absorb the coconut goodness fully.
Step 6: Make the Mango Sauce
In a separate saucepan, combine the remaining coconut milk, ¼ teaspoon salt, and 1 tablespoon sugar. Bring it to a gentle simmer, then slowly whisk in the cornstarch slurry (cornstarch mixed with cold water) to thicken the sauce. Simmer for a minute or two until it reaches a silky consistency perfect for drizzling.
Step 7: Prepare the Mangoes and Plate
Peel and slice your ripe mangoes thinly, revealing their bright golden flesh. To serve, scoop a generous mound of the infused sticky rice onto a dish, arrange the mango slices alongside, and drizzle the warm mango sauce over everything. A sprinkle of toasted sesame seeds adds an optional but delightful finishing touch.
How to Serve Mango Sticky Rice: The Ultimate Thai Dessert Recipe
Garnishes
For a lovely final presentation, sprinkle toasted sesame seeds or add a few fresh mint leaves on top to brighten the dish visually and add an herbal note. These small touches elevate the dessert, making it feel festive and extra special.
Side Dishes
Though Mango Sticky Rice shines on its own, pairing it with something like Thai iced tea or a light, refreshing fruit salad can complement the coconut’s richness and the mango’s sweetness. A simple green tea also offers a perfect balance without overpowering.
Creative Ways to Present
Try serving this beloved dessert in small individual bowls or even hollowed-out mango halves for a striking presentation. Layer the sticky rice and mango slices in clear glass cups for a parfait style that showcases the vibrant colors and textures effortlessly.
Make Ahead and Storage
Storing Leftovers
Place any leftover Mango Sticky Rice in an airtight container and refrigerate it for up to 2 days. The rice will firm up but still taste delicious, especially when warmed gently before serving.
Freezing
Freezing is not recommended for mango sticky rice because the texture of the coconut-infused rice and fresh mangoes can suffer, becoming mushy or grainy once thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
When reheating, gently warm the sticky rice in the microwave or over a steamer with a splash of coconut milk or water to bring back its soft, creamy texture. Avoid overheating to prevent separation of the coconut milk.
FAQs
What kind of rice is best for Mango Sticky Rice?
You want to use glutinous rice, often called sticky rice or sweet rice, because it becomes wonderfully tender and sticky when cooked, which is crucial for the authentic texture of Mango Sticky Rice: The Ultimate Thai Dessert Recipe.
Can I substitute coconut milk with something else?
Coconut milk is essential for the creamy richness that defines this dessert, so substitutes won’t quite replicate the flavor. However, if you need alternatives, full-fat coconut cream diluted with water can work, but it’s best to stick with coconut milk for authenticity.
How do I know when the sticky rice is done?
The rice should be tender yet slightly chewy, translucent rather than opaque. If still crunchy, continue steaming in 5-minute increments. A well-cooked sticky rice is the heart of Mango Sticky Rice: The Ultimate Thai Dessert Recipe.
Can I use canned mango instead of fresh?
Fresh ripe mangoes are highly recommended for their natural sweetness and vibrant texture. Canned mango lacks the fresh flavor and firmness that make this dessert so special, so stick to fresh when possible.
Is Mango Sticky Rice vegan?
Yes, Mango Sticky Rice: The Ultimate Thai Dessert Recipe is naturally vegan as it uses coconut milk instead of dairy and plant-based ingredients throughout. It’s a delicious and inclusive treat for everyone to enjoy.
Final Thoughts
There’s something truly magical about Mango Sticky Rice: The Ultimate Thai Dessert Recipe — it’s a sweet, creamy hug from Thailand that’s incredibly simple to bring to your kitchen. Whether it’s a special occasion or just a craving for something fragrant and comforting, this recipe will surely become a beloved classic in your home. Give it a try, share it with friends, and watch everyone fall in love with the beautiful balance of flavors and textures.
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Mango Sticky Rice: The Ultimate Thai Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes (including soaking time)
- Yield: 4-6 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Description
Mango Sticky Rice is a beloved traditional Thai dessert featuring tender glutinous rice steamed to perfection and infused with rich, creamy coconut milk. Paired with juicy, ripe mango slices and a luscious coconut sauce thickened with cornstarch, this sweet treat offers a delightful balance of flavors and textures. Garnished with toasted sesame seeds for optional crunch, this recipe guides you through every step to create the ultimate Thai classic at home.
Ingredients
Sticky Rice
- 1 ½ cups glutinous rice (sweet rice), also known as sticky rice
- 1 ½ cups water (for soaking)
Coconut Milk Mixture for Rice
- 1 can (13.5 oz) full-fat coconut milk
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Mango Sauce
- ½ can (6.75 oz) full-fat coconut milk
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
Other Ingredients
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional)
Instructions
- Soak the Rice: Place the glutinous rice in a large bowl and add 1 ½ cups of water, ensuring the rice is completely submerged. Let the rice soak for at least 4 hours or preferably overnight in the refrigerator to soften the grains.
- Drain the Rice: After soaking, drain the rice thoroughly through a fine-mesh sieve. Rinse under cold running water until the water runs clear to remove excess starch.
- Prepare the Steamer Basket: Line a steamer basket with cheesecloth or parchment paper to prevent rice from falling through. Spread the drained rice evenly over the lined basket.
- Steam the Rice: Fill the bottom of the steamer with water, ensuring the water level is below the basket. Bring the water to a boil over medium-high heat. Once boiling, place the steamer basket with rice over the water, cover tightly, and steam for 20-25 minutes until the rice becomes translucent and tender, adding water as needed to avoid drying out.
- Check Doneness: Taste a small amount of the rice to ensure it is soft and slightly chewy. If it remains too firm, steam for an additional 5-10 minutes, checking periodically.
- Prepare Coconut Milk Mixture: While the rice steams, combine the entire can (13.5 oz) of coconut milk with ½ teaspoon salt and 2 tablespoons sugar in a medium saucepan. Stir well to dissolve sugar and salt.
- Heat Coconut Milk Mixture: Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally to prevent burning. Do not boil.
- Infuse the Rice: Transfer the cooked rice to a large bowl and pour the warm coconut milk mixture over it. Gently fold to coat all the rice evenly without mashing. Cover with plastic wrap or kitchen towel and let it rest for at least 30 minutes to absorb the coconut flavor.
- Prepare Mango Sauce: In a small saucepan, combine the remaining half can (6.75 oz) of coconut milk, ¼ teaspoon salt, and 1 tablespoon sugar. Stir well to dissolve.
- Create Cornstarch Slurry: In a small bowl, whisk 1 teaspoon cornstarch together with 1 tablespoon cold water until smooth.
- Thicken the Sauce: Heat the coconut milk mixture over medium heat until it gently simmers. Slowly add the cornstarch slurry while whisking constantly to avoid lumps. Continue to simmer for 1-2 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
- Prepare Mangoes: Peel the mangoes and slice the flesh into thin, even slices while the rice rests and sauce cools slightly.
- Plate the Dessert: Scoop a generous portion of the sticky rice onto individual plates. Arrange mango slices alongside the rice. Drizzle the warm mango sauce over both rice and mango.
- Garnish (Optional): Sprinkle toasted sesame seeds over the top for added crunch and flavor. Add a sprig of fresh mint for color if desired.
- Serve and Enjoy: Serve immediately while the mango sauce is warm for the best flavor and texture experience.
Notes
- Soaking the rice overnight enhances tenderness and shortens steaming time.
- Do not skip rinsing the soaked rice to avoid overly sticky or gummy texture.
- Full-fat coconut milk is essential for the rich and creamy taste typical of this dessert.
- Steaming rather than boiling preserves the sticky rice’s unique texture.
- If fresh mangoes are unavailable, ripe frozen mangoes can be substituted once thawed.
- Adjust sugar levels according to mango sweetness and personal taste preferences.
- Toasted sesame seeds add a nice texture contrast but are optional.
- This dessert is best served fresh, as the texture changes if refrigerated for too long.
